NetCE - Continuing Education Online
Home About NetCE Staff & Faculty  Contact  Us 
Read course content

Course # 58792 • Food Allergies


Food allergy affects approximately 5% to 9.3% of children and approximately 1% to 5% of adults in the United States, and the prevalence has been increasing. The number of deaths associated with food allergy remains relatively low, but some reactions can be life-threatening, making it necessary to ensure that individuals with food allergy and their families understand the potential severity of the allergy. This course provides an overview of food allergy, beginning with a definition of food allergy and a description of the two primary types of adverse food reactions. Brief discussions of the risk factors, epidemiology and natural history, and prevention of food allergies are followed by details on the cutaneous, gastrointestinal, and respiratory manifestations of food allergy. The focus of the course is a description of the diagnostic process involved in identifying food allergies, with an exploration of the benefits and risks of testing and comment on appropriate referrals. The management of food allergy is also discussed, highlighting the treatment of severe reactions after inadvertent ingestion of an allergen. The course closes by addressing the need for patient education and a brief look to the future of treatment.

Learning Tools
Use these tools to enrich your learning experience!
Evidence Based IconView the Evidence-Based Practice Recommendations to determine the validity or relevance of the information.
Study PointsUse this objective-based question and answer exercise to enhance your course knowledge.
View Case StudiesCase Studies help you diagnose and treat patients by example.

Education Category: Infection Control / Internal Medicine

Release Date: 05/01/2019

Expiration Date: 04/30/2022


This course is designed for dental professionals involved in the care of patients with food allergies who would benefit from a better understanding of the natural history, diagnosis, and treatment of food allergies.


NetCE Nationally Approved PACE Program Provider for FAGD/MAGD credit. Approval does not imply acceptance by any regulatory authority or AGD endorsement. 10/1/2015 to 9/30/2021 Provider ID #217994. NetCE is an ADA CERP Recognized Provider. ADA CERP is a service of the American Dental Association to assist dental professionals in identifying quality providers of continuing dental education. ADA CERP does not approve or endorse individual courses or instructors, nor does it imply acceptance of credit hours by boards of dentistry. Concerns or complaints about a CE provider may be directed to the provider or to ADA CERP at NetCE is approved as a provider of continuing education by the Florida Board of Dentistry, Provider #50-2405. NetCE is a Registered Provider with the Dental Board of California. Provider Number RP3841. Completion of this course does not constitute authorization for the attendee to perform any services that he or she is not legally authorized to perform based on his or her license or permit type.

Designations of Credit

NetCE designates this activity for 5 continuing education credits. AGD Subject Code 149. This course meets the Dental Board of California's requirements for 5 unit(s) of continuing education. Dental Board of California course #05-3841-20266.

Course Objective

The purpose of this course is to encourage dental professionals to raise the issue of reactions to food during patient encounters and to educate patients about the importance of protecting themselves or their children from allergic reactions.

Learning Objectives

Upon completion of this course, you should be able to:

  1. Distinguish between the different types of adverse reactions to food.
  2. Discuss the prevalence of food allergy and the natural history of the disease, including risk factors.
  3. Analyze the data on strategies to prevent food allergy.
  4. Identify the cutaneous, gastrointestinal, and respiratory manifestations of food allergy.
  5. Summarize the recommended methods of diagnosing food allergy, including considerations for non-English-proficient patients.
  6. Describe the appropriate management of food allergies and food-induced anaphylaxis.
  7. Summarize the most important points of the emergency treatment of food-induced anaphylaxis.


Lori L. Alexander, MTPW, ELS, MWC, is President of Editorial Rx, Inc., which provides medical writing and editing services on a wide variety of clinical topics and in a range of media. A medical writer and editor for more than 30 years, Ms. Alexander has written for both professional and lay audiences, with a focus on continuing education materials, medical meeting coverage, and educational resources for patients. She is the Editor Emeritus of the American Medical Writers Association (AMWA) Journal, the peer-review journal representing the largest association of medical communicators in the United States. Ms. Alexander earned a Master’s degree in technical and professional writing, with a concentration in medical writing, at Northeastern University, Boston. She has also earned certification as a life sciences editor and as a medical writer.

Faculty Disclosure

Contributing faculty, Lori L. Alexander, MTPW, ELS, MWC, has disclosed no relevant financial relationship with any product manufacturer or service provider mentioned.

Division Planner

William E. Frey, DDS, MS, FICD

Division Planner Disclosure

The division planner has disclosed no relevant financial relationship with any product manufacturer or service provider mentioned.

About the Sponsor

The purpose of NetCE is to provide challenging curricula to assist healthcare professionals to raise their levels of expertise while fulfilling their continuing education requirements, thereby improving the quality of healthcare.

Our contributing faculty members have taken care to ensure that the information and recommendations are accurate and compatible with the standards generally accepted at the time of publication. The publisher disclaims any liability, loss or damage incurred as a consequence, directly or indirectly, of the use and application of any of the contents. Participants are cautioned about the potential risk of using limited knowledge when integrating new techniques into practice.

Disclosure Statement

It is the policy of NetCE not to accept commercial support. Furthermore, commercial interests are prohibited from distributing or providing access to this activity to learners.

Technical Requirements

Supported browsers for Windows include Microsoft Internet Explorer 9.0 and up, Mozilla Firefox 3.0 and up, Opera 9.0 and up, and Google Chrome. Supported browsers for Macintosh include Safari, Mozilla Firefox 3.0 and up, Opera 9.0 and up, and Google Chrome. Other operating systems and browsers that include complete implementations of ECMAScript edition 3 and CSS 2.0 may work, but are not supported. Supported browsers must utilize the TLS encryption protocol v1.1 or v1.2 in order to connect to pages that require a secured HTTPS connection. TLS v1.0 is not supported.

Download Course as Adobe PDF

If you do not have a PDF browser plug-in installed, right-click the "Download as Adobe PDF" link and choose "Save Target As" or "Save Link As" to download the file to your computer. The PDF may take a few seconds to generate.